I love Boston sports! My mood swings are usually regulated by the Red Sox, and when they almost traded Mike Lowell last year, I suffered from shortness of breath. So here’s the deal. I did something today that I’m not so proud of. Seriously, I’m feeling a little bit embarrassed.

Ok, here it is… I used a boxed cake mix. I went to the grocery store at midnight to avoid being seen by anyone I know, because placing that box on the conveyor belt made me cringe a little. I am no Martha Stewart, but I always bake from scratch. I’m hoping my mom isn’t about to disown me. To redeem myself, I at least made my own buttercream!

But here’s the deal, I had two baking projects today (the one I am proud of and excited to share with you will be up tomorrow!) and I didn’t feel like spending all day in the kitchen so I struck a compromise. And I cannot lie, these are undeniably tasty. Oh… and also… I used green food coloring! Yup, I am completely out of control.

For the Recipe, click here:

Boston Celtics Buttercream Cupcakes

It’s “Cupcake Competition Day” and I’m armed and ready. My mom make this carrot cake for me every single birthday that I can remember. My first birthday in Nevada, Ivan even made her recipe so I wouldn’t feel any carrot cake deprivation. I don’t know where this recipe originated from, but it’s been tweaked to create the perfectly moist, fluffy concoction!

You can make it as a double layer cake or like I did today, about 2 and 1/2 dozen yummy cupcakes. Just heed the adjusted cooking times! The frosting was a little idea I came up with after many years of hating ginger and finally coming around to it in the last few months. The spicy bite cuts through the sugar in the carrot cake and creates a great balance! We’ll see how I do with the judges…

Carrot Cake Cupcakes with Crystallized Ginger Creamy Frosting

2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

3 eggs

1 tsp vanilla

2 cups finely chopped carrots

1 cup well drained, crushed pineapple

1 cup flaked coconut

3/4 cup roughly chopped walnuts

Preheat the oven to 350 degrees. Grease and flour 2 cake pans (or line a muffin tin with cupcake holders). Sift flour, baking soda, cinnamon, and salt. Set aside. Beat oil, eggs, sugar and vanilla. Gradually add flour mix until incorporated. Fold in the rest of the ingredients.

If making cakes, bake 45 minutes or until toothpick comes out clean. Cool cakes completely. Frost and layer.

If making cupcakes, bake 16-18 minutes. Frost and dust with nutmeg.

Crystallized Ginger Creamy Frosting

8 oz. softened cream cheese

1 box powdered sugar

1/4 tsp ground ginger

1/8 tsp ground nutmeg

3/4 cup crystallized ginger, chopped in a food processor

dash of cream

Place all ingredients in the bowl of an electric mixer and blend until smooth and creamy. Be careful not to add too much cream or the frosting will break.